Criolla Sella

Criolla Sella is a traditional Capsicum baccatum pepper originating from Bolivia, where it has been cultivated for centuries as part of local agricultural and culinary practices. The name “Criolla” reflects its association with regional heritage and long-standing cultivation.

Plants are compact and bushy, typically reaching 50 to 60 centimetres in height when grown in pots, with larger growth possible when planted in the ground. They produce abundant small, thin-skinned pods measuring approximately 6.5 centimetres long and about 1 centimetre wide. Fruits mature from green to a vibrant golden orange.

The flavour is rich and citrus-forward with a mild sweetness, characteristic of the baccatum species. Heat levels are moderate, averaging around 30,000 Scoville Heat Units. Criolla Sella is well adapted to cooler and higher-altitude growing conditions, particularly in the Andean region, and has a relatively early maturation period of around 85 to 90 days.

Traditionally, the peppers are used fresh or dried for long-term storage, preserving both colour and flavour. The variety continues to be maintained through local cultivation and international seed-saving efforts focused on preserving heirloom peppers.